Friend from work asked me if i could bake some cake for birthday. This is chocolate raspberry mousse cake.

Ingredients:

For Brownie Layer:

95 g flour

80 g cocoa powder

½ salt

½ baking powder

110 g butter, cubed

220 g sugar

2 eggs, room temperature

2 tsp vanilla extract

For Chocolate Mousse:

255 g dark chocolate 70 %

420 ml double cream

2 tsp powdered gelatin

water

For Raspberry Mousse:

190 g fresh raspberries

255 g white chocolate

355 ml double cream

2 tsp gelatin

water

pink food coloring

For Vanilla Mousse:

255 g white chocolate

355 g double cream

4 tbsp honey

2 tsp gelatin

water

2 tsp vanilla extract

For Decoration:

200 g dark chocolate

200 ml double cream

200 g fresh raspberries

Method:

Preheat the oven to 180° C. Line 23 cm cake tin with parchment.

In a small bowl mix together flour, cocoa powder, salt and baking powder. Leave for later. Melt the butter over low heat. Add sugar and stir until melts. Remove from the heat and cool. Add eggs and whisk well. Add vanilla and dry ingredients and stir well. Pour the batter to the cake tin and bake for 20-25 minutes. Cool completely.

You need cake tin with sides 10 cm tall. Line the inner wall with kitchen foil or parchment.

Chocolate Mousse: place chocolate and 180 ml of cream in a heatproof bowl over a pan of simmering water. Make sure that the base of bowl does not sit in water. Stir until smooth. Remove from the heat and allow it to cool. Prepare gelatin. Whisk the melted gelatin and chocolate together. Whip the remaining 240 ml cream. Fold gently into the chocolate. Pour the mousse on top of the brownie. Chill in the fridge for 30 minutes.

Raspberry Mousse: puree 65 g fresh raspberries and pour them through a fine mesh strainer to remove the seeds. Place the white chocolate , raspberry puree and 115 ml cream in a heatproof bowl over a pan of simmering water. Melt and cool the same way as before. Add gelatin and whipped cream (240 ml) and a few drops of food coloring . Stir in 125 g fresh raspberries and pour the mousse over the chocolate mousse layer. Chill in the fridge.

Vanilla Mousse: Place the white chocolate, 115 ml cream, honey in a heatproof bowl over a pan of simmering water. Melt and cool the same way as before. Add gelatin and whipped cream (240 ml). At the very end stir in vanilla extract. Pour the mousse over the raspberry mousse layer. Chill overnight.

Transfer the cake to a serving platter.

Chocolate and cream melt over pan of simmering water, cool and pour over the top of the cake. Add the fresh raspberries on top of the cake!!!!!!!!!!!!!!!!!!!!!!

Beat egg yolks with sugar until is light and creamy. Add 50 ml Amaretto and mascarpone cheese. Mix all together.

In another bowl beat the egg whites until stiff. Fold the egg whites into the mascarpone mixture.

Layer sponge fingers into your dish (175 g per layer).

In a small bowl mix coffee with remaining Amaretto (50 ml). Pour 1 tbsp of coffee onto each sponge finger. (100 ml per layer). Spread over half of the mascacrpone mixture. Repeat with another sponge finger layer soaked in coffee and remaining mascarpone. Dust the top with cocoa powder. Chill in the fridge overnight. Enjoy!!!!!!!!!!!!!!!!

Tip the biscuits and desiccated coconut into a food processor, then blitz to make fine crumbs. Mix the crumbs with melted butter really well, then press on the base and the sides. Chill.

Blend the pineapple until smooth. Leave for later.

Open the coconut milk and scoop out the coconut fat that separates out (we need coconut fat).

Mince cottage cheese.

Preheat oven to 180 ° C.

In a large bowl mix together minced cottage cheese, mascarpone and potato flour. Use mixer on low speed. Add 400 g condensed milk. Add eggs 1 at a time and egg yolks mixing on low speed. Next add coconut fat (from the coconut milk), pineapple and coconut liqueur. Mix until well combined.

Pour the filling into chilled base and bake for 15 minutes then lower the heat to 120 ° C and bake for 100 minutes. After 100 minutes pour mixture of greek yogurt and remaining 100 g condensed milk on top of the cake and bake another 15 minutes. Cool completely, remove from the tin and chill overnight. Decorate with desiccated coconut. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!